Description
PHYSICAL AND CHEMICAL ANALYSIS
- Milkfat 82.0 % min.
- Moisture 16.0 % max.
- Nonfat Milk Solids 2.0 % approx.
- pH 4.5 – 5.5
- Taste and Odour Pleasant, clean, creamy
- Colour Uniform, pale yellowish
MICROBIOLOGICAL ANALYSIS
- Total Plate Count 30,000 / g max.
- Coliforms Negative in 0.1 g
- Salmonella Negative in 25 g
- Yeast & Mould 100 / g max.
- Antibiotics Negative
